Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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  • Article
    Citation - WoS: 18
    Citation - Scopus: 17
    Optimizing a Bionanocomposite Film for Active Food Packaging With Pectin, Gelatin, and Chestnut Shell Extract-Loaded Zein Nanoparticles
    (Elsevier Ltd, 2024) Konuk Takma,D.; Bozkurt,S.; Koç,M.; Korel,F.; Şahin Nadeem,H.
    In this research, a novel active bionanocomposite food packaging film was prepared by incorporating zein nanoparticles loaded with chestnut shell extract (CSE) into a pectin and gelatine matrix. Nanocomposite films were developed based on 28 different formulations, and were assessed focusing on physicochemical, mechanical, optical, thermal, structural, and active properties. Using D-optimal combined design, the optimal formulation was determined by considering variables like carbohydrate, protein, glycerol, and zein nanoparticle ratios. The optimum film displayed low water vapor permeability (0.276 g.mm/m2.h.kPa) and high elongation at break values (>90%). We also evaluated these films for antioxidant activity (38.47 mg Trolox/100 g dw), oxygen permeability in sunflower oil (11.47 meq O2/kg), and volatile compounds. The addition of active zein nanoparticles improved film properties and introduced functional characteristics. This study introduces an optimized active bionanocomposite film formulation for potential applications in active food packaging. © 2024 Elsevier Ltd
  • Article
    Citation - WoS: 11
    Citation - Scopus: 13
    Application of Pectin-Grape Seed Polyphenol Combination Restores Consistency and Emulsion Stability and Enhances Antioxidant Capacity of Reduced Oil Aquafaba Vegan Mayonnaise
    (Institution of Chemical Engineers, 2024) Büyük,M.; Ata,A.; Yemenicioğlu,A.
    The reduction of oil content causes dramatic loss of desired textural and rheological properties and emulsion stability of chickpea aquafaba vegan mayonnaise (AVM). This study aimed at restoring lost textural and rheological properties and boosting antioxidant capacity in reduced oil AVM by addition of citrus pectin (CP)-grape seed polyphenol extract (GSE) combination. The AVM formed by 60% sunflower oil (SFO) with 1% (w/w) CP-GSE combination (M60-CP-GSE) showed almost 14.0, 12.0, 13.0 and 2.6, 2.3, 1.2-fold greater firmness, consistency index and apparent viscosity than AVMs formed by 60% SFO (M60) or 60% SFO with 1% CP (M60-CP), respectively. The M60-CP-GSE did not show any phase separation by centrifugation while M60-CP and M60 showed limited and considerable phase separation by centrifugation, respectively. The D[4,3] particle sizes of emulsion droplets were 125, 14.7 and 54 nm for M60, M60-CP, and M60-CP-GSE, respectively. The fluorescence microscopic images showed that M60-CP-GSE contained the most densely packed emulsified oil droplets. The use of GSE gave brownish AVM color, but grape seed polyphenols boosted antioxidant activity of mayonnaise (54.72 µmol Trolox per ml). This work showed the good potential of CP-GSE combination to improve textural properties and antioxidant potential of reduced oil emulsion-based vegan foods. © 2024 Institution of Chemical Engineers (IChemE)
  • Article
    Citation - WoS: 15
    Citation - Scopus: 17
    Effect of Different Microencapsulating Materials on the Viability of S. Thermophilus Ccm4757 Incorporated Into Dark and Milk Chocolates
    (Elsevier Ltd., 2021) Öztürk, Burcu; Elvan, Menşure; Özer, Merve; Tellioğlu Harsa, Şebnem
    This study aimed to evaluate the viability and bioaccessibility of Streptococcus thermophilus CCM4757 strain supplemented in dark and milk chocolates during storage period and pass through simulated in vitro gastro-intestinal tract. Microencapsulated and non-microencapsulated S. thermophilus CCM4757 strain added into the chocolates. Emulsion technique was used to microencapsulate cells with various biopolymers; carboxymethylcellulose, pectin, gum arabic, and cellobiose. The microencapsulated S. thermophilus with these coating materials was found to be viable higher than 9 log CFU/g up to 180 days of storage at 4 °C. Microbiological, physicochemical, and sensorial attributes of the chocolates containing microencapsulated and non-microencapsulated S. thermophilus CCM4757 were analyzed. The microencapsulated S. thermophilus showed a good survivability in milk (7.12 log CFU/g) and dark (6.90 log CFU/g) chocolate samples during 180-day storage at 4 °C. Supplementation of S. thermophilus did not affect significantly (P > 0.05) the sensory attributes of the chocolates. The results showed that S. thermophilus CCM4757 exhibited good cell survivability higher than 85% in chocolates under simulated gastro-intestinal fluids. S. thermophilus supplementation into the chocolate protected the viability of cells and did not affect the sensorial characteristics and moisture content of chocolates. The present study demonstrated that the dark and milk chocolates could be used as an important matrix to carry probiotics. © 2021 Elsevier Ltd